Mediterranean Eggplant Penne Recipe

About this recipe

A hearty and flavorful vegetarian pasta dish featuring tender eggplant, vibrant vegetables, and a savory tomato-olive sauce, perfect for a satisfying dinner.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 125 g Red Bell Pepper
• 125 g White Shimeji Mushroom (Anabe)
• 10 g On1Y Oregano Flakes
• 60G Primi Piatti Red Chilli Flakes
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 50 g Tmi Colman Pine Nuts (Chilgoza)
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 450 g Amor Whole Black Olives Pitted
• 16 g Orika Oregano
• 500 g Agnesi Penne Rigate Pasta N 19

Instructions

1. 1. Heat 2 tbsp olive oil in a heavy, large skillet over medium heat.
2. 2. Add 3 minced garlic cloves. Cover and cook, stirring occasionally, until the mixture is fragrant, about 2 minutes.
3. 3. Stir in 1 diced red bell pepper, 6 sliced mushrooms, 1 tbsp chopped fresh oregano, and 1/2 tsp red pepper flakes. Sauté until the mushrooms are tender, about 4 minutes.
4. 4. Add 1/3 cup red wine and cook until the liquid is almost evaporated, about 2 minutes.
5. 5. Mix in 1 diced tomato and 1/2 cup sliced black olives. Cook until the mixture is heated through, about 2 minutes.
6. 6. Transfer the sauce to a large bowl. Add 12 oz freshly cooked farfalle and 1/4 cup toasted pine nuts. Toss well to combine.
7. 7. Serve warm, passing freshly grated Parmesan cheese on the side for topping.